Florida - The Orange Blossom State, State flower: The Orange Blossom

1. Conch Chowder
2. Papaya Orange Fruit Salad with Poppy Seed Dressing
3. Steamed Florida Stone Crabs
4. Braised Endives
5. Coconut and Hickory Nut Cornbread
6. Key Lime Pie

Coconut and Hickory Nut Cornbread

1-½ cups cornmeal, preferably white water ground
½ cup all-purpose flour
1 Tbsp double acting baking powder
1 tsp salt
2 eggs
1 Tbsp melted butter
1-0½ cup buttermilk
½ cup shredded coconut
½ cup mashed hickory nuts
¼ cup finely ground hickory nuts
½ cup coconut, 1-½ cup hickory nut milk

*Mash hickory nuts and shredded coconut and let stand one hour in warm milk, then squeeze through cheesecloth. Ergo coconut/hickory nut milk!!

Preheat oven to 350º. Sift the dry ingredients into a deep bowl, combine well. In as separate bowl whisk the eggs lightly. Then, add the milks and mix well. Pour into the dry ingredients and stir with a wooden spoon until batter is smooth. Do not over beat.

Heat a 9" ovenproof skillet until very hot. Coat the bottom and sides of the skillet with melted butter. Pour in the batter. Bake the bread for 30 to 35 minutes, or until done.

* The mashed hickory nuts are an old Creek and Seminole Indi9an recipe originally used to enrich soups.

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